Prep 30 mins
Cook 4 hrs
A recipe I've had since 1971 from the now-closed Farmer's Daughter Restaurant in Orland Park, IL, courtesy of Chef O'Halloran,
- 2 unsweetened chocolate squares
- 1⁄2 cup hot water
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar
- 1⁄4 cup egg yolk
- 1⁄4 cup milk
- 1⁄4 ounce unflavored gelatin (1 envelope)
- 1⁄2 cup cold water
- 4 tablespoons Irish whiskey
- 1 cup heavy cream, whipped
- 3⁄4 cup sliced almonds
- 1 (9 inch) pie crusts, baked and chilled
- Combine chocolate, hot water, salt and sugar.
- Bring to boil, lower heat and stir until smooth.
- In small bowl, mix egg yolks and milk.
- Stir into chocolate mixture.
- In small saucepan, mix gelatin and water. Let stand 1 minute, then stir over low heat until gelatin is completely dissolved.
- Mix gelatin and whiskey into chocolate mixture.
- Pour into mixing bowl and place over crushed ice until syrupy.
- Beat egg whites until foamy and fold into chocolate mixture.
- Fold in whipped cream and almonds.
- Pour into chilled, baked pie crust and chill 4 hours.
- Garnish with additional whipped cream and sliced almonds.
My MIL use to make this with brandy and she called it black bottom pie. After she passed away I searched and searched for a black bottom pie recipe that was like hers. Well this is it. Most black bottom pie recipes have the egg whites as a meringue on top of the pie and no whipped cream. Thank you for bringing this recipe to me. YMMMMMMMMMMMM!!!!!